Coconut Pumpkin Muffins

I am always baking healthyISH muffins and with the Fall season coming, I knew my next recipe had to use PUMPKIN! side note: why is everyone so obsessed with pumpkin stuff in the Fall? I am way more of an apple gal.

Wet Ingredients

  • 1 can organic pumpkin 15 oz.
  • 1/4 cup almond butter (no added sugar)
  • 1/2 cup unsweetened vanilla almond milk
  • 2 tsp Vanilla Extract
  • 2 eggs
  • 2 tbsp maple syrup
  • 2 mashed ripe bananas
  • 5 pitted dates (place in bowl with warm water for 5 minutes before chopping)
  • 2 tbsp. melted coconut oil

Dry Ingredients

  • 2 tbsp chia seeds
  • 1/2 cup coconut flour
  • 1 cup gluten free rolled oats
  • 1 tbsp. cinnamon
  • 1 tsp. salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • Optional: 2 tbsp. brown sugar

Using two separate bowls mix your wet ingredients and dry ingredients. Do not add your optional brown sugar yet.

Make sure the almond butter is JUST ALMONDS no other added ingredients. The riper the bananas you use, the sweeter these will taste.

Slowly add dry ingredients to wet until a slightly sticky mixture comes together. Pre-heat oven to 375 degrees. Using a 12 muffin tin pan, spray each tin with coconut oil spray.

Evenly scoop the mixture into each tin, and sprinkle optional brown sugar on the top of each muffin.

Bake for 30-35 minutes or until browned on top and cooked through.

These are healthier than a typical muffin, because all the sugar and sweetness comes from natural sources. That doesn’t mean they are 0 grams of sugar, they are just healthier natural sources. What am I trying to say? Just have one a day, not 5 🙂

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